September 2009
Pandemic Influenza Alert
Hung Cheung, MD, MPH, FACOEM
Sherry Sood, MD, MPH
Dr. Cheung/ OEM Advisor, LLC.
(888) 361-8882
panflu@drcheung-oemadvisor.com
We appreciate the feedback and further questions generated from our last publication on the H1N1 virus. This article will update the current case load from H1N1 as well as outline further practical measures that can be implemented to prevent health, home and business related consequences of H1N1 as flu season approaches. Please feel free to call or email us with any questions or forward the attachment to those who may have questions about H1N1. We will monitor the situation and will have periodic updates for you. They will also be posted on our web site under the “In the News” tab. We hope this helps as we strive to be your environmental, occupational and public health resource.
Does eating pork increase my chances of getting infected by H1N1?
Factoid - Nearly two-thirds of China's consumers stopped eating pork in the early stages of the H1N1 influenza outbreak this year, and more than one in five consumers in the world's largest pork market still believe that eating pork can result in catching the flu virus.
However, the international public and animal health agencies FAO, OIE, and WHO published in May 2009 a common statement pertaining to pork safety, which included the following:
· "Influenza viruses are not known to be transmissible to people through eating processed pork or other food products derived from pigs.
· Heat treatments commonly used in cooking meat (such as 70 deg C/160 deg F core temperature) will readily inactivate any viruses potentially present in raw meat products.
· Pork and pork products, handled in accordance with good hygienic practices recommended by the WHO, Codex Alimentarius Commission, and the OIE, will not be a source of infection.
· Authorities and consumers should ensure that meat from sick pigs or pigs found dead are not processed or used for human consumption under any circumstances."
So go ahead and enjoy those pork chops.
Disclaimer: Dr. Cheung/ OEM Advisor, LLC. makes every effort to verify the facts, findings and references that are posted, but the accuracy and completeness of the information, and of any statements or opinions based thereon, are not guaranteed. Furthermore, this message is for informational purposes only and may not be appropriate to your individual situation. As the science and knowledge is rapidly evolving, you should monitor the various available resources noted previously to keep you updated. Please contact your occupational medicine or public health professionals to assist with a customized plan for your workplace or your community